Lipoteichoic Acid Isolated from Weissella Cibaria Increases

Total Page:16

File Type:pdf, Size:1020Kb

Lipoteichoic Acid Isolated from Weissella Cibaria Increases J. Microbiol. Biotechnol. (2016), 26(7), 1198–1205 http://dx.doi.org/10.4014/jmb.1601.01047 Research Article Review jmb Lipoteichoic Acid Isolated from Weissella cibaria Increases Cytokine Production in Human Monocyte-Like THP-1 Cells and Mouse Splenocytes Yi-Fan Hong1†, Yoon-Doo Lee1†, Jae-Yeon Park1, Seongjae Kim1, Youn-Woo Lee1, Boram Jeon1, Deepa Jagdish1, Hangeun Kim1,2, and Dae Kyun Chung1,2,3* 1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea 2Skin Biotechnology Center, Kyung Hee University, Yongin 17104, Republic of Korea 3RNA Inc., #308 College of Life Science, Kyung Hee University, Yongin 17104, Republic of Korea Received: January 21, 2016 Revised: March 21, 2016 Lactic acid bacteria (LAB) have beneficial effects on intestinal health and skin diseases. Accepted: March 23, 2016 Lipoteichoic acid (LTA), a cell wall component of gram-positive bacteria, is known to induce the production of several cytokines such as TNF-α, IL-1β, and IL-8 and affect the intestinal First published online microflora, anti-aging, sepsis, and cholesterol level. In this study, Weissella cibaria was isolated March 24, 2016 from Indian dairy products, and we examined its immune-enhancing effects. Live and heat- killed W. cibaria did not induce the secretion of immune-related cytokines, whereas LTA *Corresponding author Phone: +82-31-201-2465; isolated from W. cibaria (cLTA) significantly increased the secretion of TNF-α, IL-1β, and IL-6 Fax: +82-31-202-8333; in a dose-dependent manner. cLTA increased the phosphorylation of nuclear factor kappa- E-mail: [email protected] light-chain-enhancer of activated B cells, p38 mitogen-activated protein kinases, and c-Jun N- †These authors contributed terminal kinases in THP-1 cells. The secretion of TNF-α and IL-6 was also increased in the equally to this work. cLTA-treated mouse splenocytes. These results suggest that cLTA, but not W. cibaria whole pISSN 1017-7825, eISSN 1738-8872 cells, has immune-boosting potential and can be used to treat immunosuppression diseases. Copyright© 2016 by The Korean Society for Microbiology Keywords: Weissella cibaria, cytokine, lipoteichoic acid, immune regulation and Biotechnology Introduction (pLTA) does not induce TNF-α production. The outstanding function of LTA isolated from L. plantarum is anti- Lipoteichoic acid (LTA) is a cell wall component of gram- inflammatory effects. It has been reported that LTA from positive bacteria. The structure of LTA is different in every L. plantarum inhibits the inflammatory cytokine production species [29]. However, most LTA is composed of long induced by LPS and LTA from S. aureus (aLTA) [12, 13]. phosphate chains and glycolipids. The function of LTA is LTA is recognized by Toll-like receptor 2 (TLR2) [19, 30] similar to that of lipopolysaccharide (LPS), which is a cell and activates nuclear factor kappa-light-chain-enhancer of wall component of gram-negative bacteria. LTA and LPS activated B cells (NF-κB) and mitogen-activated protein increase secretion of pro-inflammatory cytokines such as kinases (MAPK), including p38 mitogen-activated protein TNF, IL-1, and IL-6 [19, 25, 26], which cause inflammatory kinases (p38), c-Jun N-terminal kinases (JNK), and diseases such as arthritis, meningeal inflammation, and extracellular signal-regulated kinases (ERK), which lead to septic shock [6]. However, LTAs from different bacterial the activation of transcription factors that are required for species and strains have different immune regulatory effects. the secretion of inflammatory cytokines [4, 16, 32]. For example, LTA from Bacillus subtilis, Lactobacillus casei, Most lactic acid bacteria (LAB) are well-known probiotics. Lactobacillus fermentem, and Staphylococcus aureus increase LAB prevent the adherence and replication of pathogens the production of TNF-α in RAW 264.7 cells or splenocytes through an antimicrobial system and also effect the [19, 24]. On the other hand, LTA from Lactobacillus plantarum suppression of tumor growth [17, 21]. LAB change the gut J. Microbiol. Biotechnol. W. cibaria LTA Enhances Immune Responses 1199 microflora and thereby affect intestinal health. LAB also with the LAL endotoxin kit (GenScript, NJ, USA). have beneficial effects for reducing alcohol-induced hepatic inflammation and other anti-inflammatory activity [17, 18, Cell Culture 28]. In the food industry, LAB are used to produce fermented THP-1 cells were grown in RPMI 1640 supplemented with 10% foods like kimchi and yogurt. LAB in foods produce some heat-inactivated fetal bovine serum (FBS), and 100 U/ml of penicillin and 100 µg/ml of streptomycin (P/S). They were cultured at 37°C substances that create different tastes or smells and in 5% CO . Male 5-week-old BALB/c mice were obtained from antimicrobial substances like bacteriocins that inhibit the 2 NaraBio (Korea). Mice were housed at 23°C in a 12 h light/dark growth of harmful bacteria [23]. LAB such as L. plantarum, cycle for 7 days. Mouse spleens were isolated and washed with Streptococcus thermophiles, and Bifidobacterium breve are used DPBS. Single-cell suspensions were prepared by grinding the in cosmetic ingredients because they affect skin hydration, spleens into small pieces with a strainer and centrifuging at 800 ×g are antioxidative, and can enhance and produce hyaluronic for 5 min. The cell pellet was resuspended in RBC lysis buffer for acid that affects skin moisturization [9]. Weissella cibaria is a 3 min on ice and centrifuged. After washing in RPMI 1640 gram-positive bacterium the belongs to the Leuconostocaceae medium, the cells were adjusted to a final concentration of 5 × 106 family. Weissella species are one of the most common LAB cells/ml in RPMI 1640 supplemented with 10% FBS and P/S and found in fermented foods, including kimchi [15]. Since cultured at 37°C in 5% CO2. W. cibaria has an inhibitory effect against volatile sulfur compounds and cancer preventive potential, it is considered Enzyme-Linked Immunosorbent (ELISA) Assay THP-1 and splenocytes were seeded at 1 × 106 cells in a 96-well as a novel probiotic [10, 14]. It is also known that W. cibaria round plate. To examine the induction of cytokines by live or inhibits the adherence of Fusobacterim nucleatum to the heat-killed bacteria and LTA, cells were treated for time- and epithelium of the oral cavity by coaggregation with them, dose-dependent studies. To examine the inhibitory effect of LTA, which results in the decrease of bad breath [11]. Previous cells were pretreated with 100 µg/ml LTA for 18 h and then with studies have demonstrated that pLTA has anti-inflammatory 500 ng/ml LPS for 6 h. The secretion of cytokines in the effects [12, 13], and aLTA causes severe inflammation and supernatants was analyzed by sandwich ELISA. hTNF-α, hIL-1β, septic shock [3, 27]. However, the immune-regulating effect hIL-8, mTNF-α, mIL-1β, mIL-6, and mIL-12 were measured using of W. cibaria has not been demonstrated. In this study, we specific antibodies, purchased from R&D Systems (USA). examined the effects of live or heat-killed W. cibaria and LTA isolated from W. cibaria (cLTA) on inflammatory Western Blot Analysis 6 cytokine production, using the human monocyte-like cell THP-1 cells at 1 × 10 cells/ml were seeded in 6-well plates. line THP-1 and mouse splenocytes. After 24 h, cells were treated with cLTA, pLTA, or aLTA for 1 h and then washed twice with DPBS. Cells were lysed with Laemmli loading buffer and boiled at 100°C for 5 min. Proteins Materials and Methods were separated by 12% SDS-PAGE and transferred onto PVDF membranes at 100 V for 1 h. The membranes were blocked with Bacterial Strains 5% skim milk and washed three times with TBST before being W. cibaria was isolated from Indian fermented food. Briefly, incubated with primary antibody overnight. After washing, LAB have been isolated from Dosa, which is the most popular secondary HRP-conjugated antibody was applied for 2 h. Protein fermented product of South India. Dosa was spread on MRS agar bands were detected with ECL, and β-actin was used as a loading plates after serial dilution, and 100 colonies were selected and control. cultured in MRS broth. The cultured LAB samples were numbered CDK 1 to CDK 100. The strain was identified using 16S rRNA Statistical Analysis sequencing, and the phylogenetic tree was drawn. L. plantarum All the experiments were performed at least three times. The was also cultured in MRS broth. S. aureus was cultured in BHI data shown are representative results of the mean ± SD of broth. Cells were harvested by centrifugation at 4,000 ×g for triplicated experiments. Differences were considered statistically 10 min and washed three times with distilled water. significant when the p value was <0.05. Purification of LTA LTAs from W. cibaria, L. plantarum, and S. aureus were purified Results using the methods of Morath et al. [20]. Briefly, harvested cells W. cibaria Was Isolated from Dosa, a Traditional Indian were sonicated and then extracted with butanol. Octyl-Sepharose Fermented Food and DEAE Sepharose chromatography were used to purify LTAs. The purity of the LTAs was determined by measuring the protein CDK18 was isolated from an Indian fermented food as content with silver staining, and endotoxin contents were identified described in Materials and Methods. A single colony of July 2016 ⎪ Vol. 26⎪ No. 7 1200 Hong et al. bacteria was sequenced for phylogenetic analysis. The 16S S. aureus, which significantly increased TNF-α production rRNA gene was sequenced, and sequence alignment was after 24 h stimulation (Fig. 2A). TNF-α secretion was not performed using NCBI BLAST (http://blast.ncbi.nlm.nih.gov). altered in heat-killed W.
Recommended publications
  • Characterization of Weissella Koreensis SK Isolated From
    microorganisms Article Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature ◦ (around 0 C) Based on Complete Genome Sequence and Corresponding Phenotype So Yeong Mun and Hae Choon Chang * Department of Food and Nutrition, Kimchi Research Center, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju 61452, Korea; [email protected] * Correspondence: [email protected] Received: 17 June 2020; Accepted: 28 July 2020; Published: 29 July 2020 Abstract: This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi samples fermented at 1.5~0 C for 2~3 months. Weissella koreensis strains were determined as the − ◦ dominant LAB in all kimchi samples. One strain, W. koreensis SK, was selected and its phenotypic and genomic features characterized. The complete genome of W. koreensis SK contains one circular chromosome and plasmid. W. koreensis SK grew well under mesophilic and psychrophilic conditions. W. koreensis SK was found to ferment several carbohydrates and utilize an alternative carbon source, the amino acid arginine, to obtain energy. Supplementation with arginine improved cell growth and resulted in high production of ornithine. The arginine deiminase pathway of W. koreensis SK was encoded in a cluster of four genes (arcA-arcB-arcD-arcC). No virulence traits were identified in the genomic and phenotypic analyses. The results indicate that W. koreensis SK may be a promising starter culture for fermented vegetables or fruits at low temperature as well as a probiotic candidate.
    [Show full text]
  • Plant-Based Alternatives to Yogurt: State-Of-The-Art and Perspectives of New Biotechnological Challenges
    foods Review Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges Marco Montemurro 1 , Erica Pontonio 1 , Rossana Coda 2,3 and Carlo Giuseppe Rizzello 4,* 1 Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; [email protected] (M.M.); [email protected] (E.P.) 2 Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; rossana.coda@helsinki.fi 3 Helsinki Institute of Sustainability Science, 00014 Helsinki, Finland 4 Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy * Correspondence: [email protected] Abstract: Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, Citation: Montemurro, M.; nutritional, functional, and sensory features, and the shelf life are described.
    [Show full text]
  • Dense Tracking of the Dynamics of the Microbial Community and Chemicals Constituents in Spontaneous Wheat Sourdough During Two Months of Backslopping
    Journal of Bioscience and Bioengineering VOL. 128 No. 2, 170e176, 2019 www.elsevier.com/locate/jbiosc Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping Mugihito Oshiro,1,2 Rie Momoda,1 Masaru Tanaka,1 Takeshi Zendo,1 and Jiro Nakayama1,* Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan1 and Central Laboratory of Yamazaki Baking Company Limited, 3-23-27 Ichikawa, Ichikawa-shi, Chiba 272-8581, Japan2 Received 7 December 2018; accepted 12 February 2019 Available online 14 March 2019 Wheat sourdough is a common traditional fermented food that is produced worldwide. However, product quality of spontaneous sourdough is not easy to control because it depends on natural fermentation and backslopping, about which little is known, notably after ten backslopping steps. To this end, we tracked the spontaneous fermentation of three sourdoughs made from wheat flours during 32 backslopping steps for 60 days. At 24 time points, the microbial community was analyzed by both culture-dependent and culture-independent methods and its chemical constituents were assessed. Dynamic changes were observed in the microbial community, which showed a common succession pattern among the three sourdoughs at the bacterial family level and differences at the species level. The bacterial communities evolved through three phases that were driven by different groups of lactic acid bacteria (LAB) species. The dynamism among the metabolites also differed, depending on the species composition of the LAB and yeast commu- nities.
    [Show full text]
  • Evaluation of Weissella Cibaria JW15 Probiotic Derived from Fermented
    animals Article Evaluation of Weissella Cibaria JW15 Probiotic Derived from Fermented Korean Vegetable Product Supplementation in Diet on Performance Characteristics in Adult Beagle Dog Hao Yang Sun 1, Kun Phil Kim 1, Chun Ho Bae 2, Ae Jin Choi 3, Hyun Dong Paik 4 and In Ho Kim 1,* 1 Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea 2 Aram Co., Ltd. 54 Gyeongchung-daero 1234 beon-gil, Chowol-eup, Gwangju-si, Gyeonggi-do 12735, Korea 3 National Institute of Agricultural Science, Department of Agro-food Resources, 166 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Korea 4 Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Korea * Correspondence: [email protected]; Tel.: +82-41-550-3652; Fax: +82-41-559-7881 Received: 19 May 2019; Accepted: 14 August 2019; Published: 20 August 2019 Simple Summary: Dogs are the most popular companion animals worldwide, and their popularity is still increasing. Maintaining health and seeking optimal nutritional feed for dogs is an important component of responsible pet ownership. Probiotics have been widely used in animals; however, little research exists on some probiotic species which have been reported to have good probiotic properties. The present study investigated the effects of Weissella cibaria JW 15 isolated from the traditional Korean fermented vegetable product (kimchi) as a probiotic feed additive on the nutrition and health characteristics in the adult Beagle dogs. The results of this study indicated that Weissella cibaria probiotics have beneficial effects in dogs, which provide evidence and insight for the application of probiotics in dogs.
    [Show full text]
  • Effect of Weissella Cibaria on Fusobacterium Nucleatum-Induced Interleukin-6 and Interleukin-8 Production in KB Cells
    Journal of Bacteriology and Virology 2011. Vol. 41, No. 1 p.9 – 18 DOI 10.4167/jbv.2011.41.1.9 Original Article Effect of Weissella cibaria on Fusobacterium nucleatum-induced Interleukin-6 and Interleukin-8 Production in KB Cells * Mi-Sun Kang1, Hoi-Soon Lim2, Seon-Mi Kim2, Hyun-Chul Lee1 and Jong-Suk Oh1 1Department of Microbiology, School of Medicine, Chonnam National University, Gwangju, 2Dental Science Research Institute, Chonnam National University, Gwangju, Korea Oral microorganisms, including pathogens together with commensals, interact with oral epithelial cells, which can lead to the activation and expression of a variety of inflammatory mediators in epithelial cells. Fusobacterium nucleatum is a filamentous human pathogen that is strongly associated with periodontal diseases. Our previous data suggest that Weissella cibaria, an oral commensal, inhibits the proliferation of periodontopathic bacteria including F. nucleatum. The aim of this study was to examine the effects of W. cibaria on the inflammatory mediators, interleukin (IL)-6 and IL-8, in KB cells stimulated by F. nucleatum. In a reverse transcription-polymerase chain reaction and an enzyme-linked immunosorbent assay, live F. nucleatum alone induced high levels of gene expression and protein release of IL-6 and IL-8, whereas W. cibaria alone did not induce IL-6 and IL-8 responses in KB cells. W. cibaria dose-dependently inhibited the increases of the IL-6 and IL-8 gene expression as well as IL-6 protein level in KB cells which was induced by F. nucleatum. Bacterial viability and its coaggregation with F. nucleatum are not essential in the inhibitory effect of W.
    [Show full text]
  • Effects of Probiotic Bacterium Weissella Cibaria
    Kang et al. BMC Oral Health (2020) 20:243 https://doi.org/10.1186/s12903-020-01231-2 RESEARCH ARTICLE Open Access Effects of probiotic bacterium Weissella cibaria CMU on periodontal health and microbiota: a randomised, double-blind, placebo-controlled trial Mi-Sun Kang1, Dong-Suk Lee2, Seung-Ah Lee2, Myoung-Suk Kim2 and Seoul-Hee Nam3* Abstract Background: Weissella cibaria CMU (oraCMU) has been commercially available in the market for several years as oral care probiotics. The present study aimed to evaluate the effects of oraCMU-containing tablets on periodontal health and oral microbiota. Methods: A randomised, double-blind, placebo-controlled trial was conducted in 92 adults without periodontitis (20–39 years of age). All subjects received dental scaling and root planing, and were randomly assigned to either probiotic or placebo groups. The tablets were administered once daily for 8 weeks. Periodontal clinical parameters included bleeding on probing (BOP), probing depth (PD), gingival index (GI), and plaque index (PI). In addition, microbiota in the gingival sulcus were analysed. Results: BOP improved more in the probiotic group over 8 weeks. There were statistically significant differences in BOP of the maxilla buccal and lingual sites between the groups during the intervention (P < 0.05). No significant inter-group differences in PD, GI, and PI were observed during the intervention. Oral bacteria were observed to be fewer in the probiotic group. There was a significant change in levels of Fusobacterium nucleatum at four and 8 weeks between the two groups. Besides, there were significant differences at 8 weeks in levels of Staphylococcus aureus.
    [Show full text]
  • BMC Infectious Diseases Biomed Central
    BMC Infectious Diseases BioMed Central Research article Open Access Accuracies of Leuconostoc phenotypic identification: a comparison of API systems and conventional phenotypic assays Wanla Kulwichit*1, Sumanee Nilgate2, Tanittha Chatsuwan2, Sunisa Krajiw1, Chudaachhara Unhasuta2 and Anan Chongthaleong2 Address: 1Department of Medicine, Faculty of Medicine, Chulalongkorn University, Bangkok, Thailand and 2Department of Microbiology, Faculty of Medicine, Chulalongkorn University, Bangkok, Thailand Email: Wanla Kulwichit* - [email protected]; Sumanee Nilgate - [email protected]; Tanittha Chatsuwan - [email protected]; Sunisa Krajiw - [email protected]; Chudaachhara Unhasuta - [email protected]; Anan Chongthaleong - [email protected] * Corresponding author Published: 2 July 2007 Received: 10 September 2006 Accepted: 2 July 2007 BMC Infectious Diseases 2007, 7:69 doi:10.1186/1471-2334-7-69 This article is available from: http://www.biomedcentral.com/1471-2334/7/69 © 2007 Kulwichit et al; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Abstract Background: Commercial diagnostics are commonly used to identify gram-positive bacteria. Errors have been reported mostly at the species level. We have found certain phenotypic criteria used in API systems which significantly misidentify Leuconostoc, an emerging human pathogen, at the genus level. We also attempt to find practical, conventional phenotypic assays for accurate identification of this group of bacteria. Methods: Clinical isolates of catalase-negative, gram-positive coccoid or coccobacillary bacteria with non-β hemolysis in our institute during 1997–2004 were subject to an identification aid by API 20 STREP, following the instruction manual, as an aid to conventional phenotypic tests.
    [Show full text]
  • The Role of Dextran Production in the Metabolic Context of Leuconostoc and Weissella Tunisian Strains
    The role of dextran production in the metabolic context of Leuconostoc and Weissella Tunisian strains 1 Norhane Besrour-Aouam1,2+, Imene Fhoula2+, Annel M. Hernández-Alcántara1 , Mª Luz Mohedano1, 2 Afef Najjari2, Alicia Prieto1, Patricia Ruas Madiedo3, Paloma López1* and Hadda-Imene Ouzari2 3 +Both of these authors contributed equally to the work 4 5 1 Margarita Salas Biological Research Centre, CIB-CSIC, Madrid, Spain 6 2 Laboratoire Microorganismes et Biomolécules Actives (LR03ES03), Faculté des Sciences de Tunis, 7 Université Tunis El Manar, Tunis, Tunisia66de Productos Lácteos de Asturias (IPLA), CSIC, 8 Villaviciosa, Asturias, Spain 9 *Corresponding author: Paloma López: Address: Margarita Salas Biological Research Centre. 10 Ramiro de Maeztu 9, 28040 Madrid, Spain. e-mail: [email protected]. Telephone: +34 91 837 31 12. 11 Fax: +34 91 538 04 32 12 e-mails: 13 Norhane Besrour-Aouam <[email protected]> 14 Imene Fhoula <[email protected]> 15 Annel M. Hernández-Alcántara <[email protected]> 16 Mª Luz Mohedano <[email protected]> 17 Afef Najjari<[email protected]> 18 Alicia Prieto <[email protected]> 19 Patricia Ruas Madiedo <[email protected]> 20 Hadda-Imene Ouzari <[email protected]> Abbreviations: cfu, colony forming unit; Dsr, dextransucrases; EPS, exppolysaccarides; HoPS, homopolysaccharudes; GC-MS, gas chromatography-mass spectrometry; LAB, lactic acid bacteria; LDH, lactate dehydrogenase; MDH, maplate dehydrogenase; NCBI, National Center or Biotechnology Information; PEP, phosphoenolpyruvate; PYR, pyruvate; TEM, transmission electronic microscopy 21 Abstract 22 High molecular weight dextrans improve the rheological properties of fermented products, and have 23 immunomodulatory and antiviral activity. We report on 5.84x107-2.61x108 Da dextrans produced by 24 Leuconostoc lactis AV1n, Weissella cibaria AV2ou, and Weissella confusa V30 and FS54 strains.
    [Show full text]
  • The Genus Weissella: Taxonomy, Ecology and Biotechnological Potential
    REVIEW published: 17 March 2015 doi: 10.3389/fmicb.2015.00155 The genus Weissella: taxonomy, ecology and biotechnological potential Vincenzina Fusco 1*, Grazia M. Quero 1, Gyu-Sung Cho 2, Jan Kabisch 2, Diana Meske 2, Horst Neve 2, Wilhelm Bockelmann 2 and Charles M. A. P. Franz 2 1 National Research Council of Italy, Institute of Sciences of Food Production, Bari, Italy, 2 Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-endospore forming cells with coccoid or rod-shaped morphology (Collins et al., 1993; Björkroth et al., 2009, 2014) and belong to the group of bacteria generally known Edited by: as lactic acid bacteria. Phylogenetically, the Weissella belong to the Firmicutes, class Michael Gänzle, Bacilli, order Lactobacillales and family Leuconostocaceae (Collins et al., 1993). They are Alberta Veterinary Research Institute, Canada obligately heterofermentative, producing CO2 from carbohydrate metabolism with either − − + Reviewed by: D( )-, or a mixture of D( )- and L( )- lactic acid and acetic acid as major end products Clarissa Schwab, from sugar metabolism. To date, there are 19 validly described Weissella species known. Swiss Federal Institute of Technology Weissella spp. have been isolated from and occur in a wide range of habitats, e.g., on in Zurich, Switzerland Katri Johanna Björkroth, the skin and in the milk and feces of animals, from saliva, breast milk, feces and vagina of University of Helsinki, Finland humans, from plants and vegetables, as well as from a variety of fermented foods such *Correspondence: as European sourdoughs and Asian and African traditional fermented foods.
    [Show full text]
  • Diversity of Microorganisms in Global Fermented Foods and Beverages
    REVIEW published: 24 March 2016 doi: 10.3389/fmicb.2016.00377 Review: Diversity of Microorganisms in Global Fermented Foods and Beverages Jyoti P. Tamang 1*, Koichi Watanabe 2 and Wilhelm H. Holzapfel 3 1 Department of Microbiology, School of Life Sciences, Sikkim University, Tadong, India, 2 Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, 3 Advance Green Energy and Environment Institute, Handong Global University, Pohang-si, South Korea Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Edited by: Functional bacterial groups (“phylotypes”) may be reflected by their mRNA expression Abd El-Latif Hesham, Assiut University, Egypt in a particular substrate and not by mere DNA-level detection. An attempt has been Reviewed by: made to review the microbiology of some fermented foods and alcoholic beverages of Catarina Prista, the world. Instituto Superior de Agronomia, Portugal Keywords: global fermented
    [Show full text]
  • Why Are Weissella Spp. Not Used As Commercial Starter Cultures for Food Fermentation?
    Review Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? Amandine Fessard and Fabienne Remize * UMR C-95 QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, F-97490 Sainte Clotilde, France; [email protected] * Correspondence: [email protected]; Tel.: +26-269-220-0785 Received: 25 June 2017; Accepted: 14 July 2017; Published: 3 August 2017 Abstract: Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics.
    [Show full text]
  • Metagenomics and Metatranscriptomics of Lake Erie Ice
    METAGENOMICS AND METATRANSCRIPTOMICS OF LAKE ERIE ICE Opeoluwa F. Iwaloye A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE August 2021 Committee: Scott Rogers, Advisor Paul Morris Vipaporn Phuntumart © 2021 Opeoluwa Iwaloye All Rights Reserved iii ABSTRACT Scott Rogers, Lake Erie is one of the five Laurentian Great Lakes, that includes three basins. The central basin is the largest, with a mean volume of 305 km2, covering an area of 16,138 km2. The ice used for this research was collected from the central basin in the winter of 2010. DNA and RNA were extracted from this ice. cDNA was synthesized from the extracted RNA, followed by the ligation of EcoRI (NotI) adapters onto the ends of the nucleic acids. These were subjected to fractionation, and the resulting nucleic acids were amplified by PCR with EcoRI (NotI) primers. The resulting amplified nucleic acids were subject to PCR amplification using 454 primers, and then were sequenced. The sequences were analyzed using BLAST, and taxonomic affiliations were determined. Information about the taxonomic affiliations, important metabolic capabilities, habitat, and special functions were compiled. With a watershed of 78,000 km2, Lake Erie is used for agricultural, forest, recreational, transportation, and industrial purposes. Among the five great lakes, it has the largest input from human activities, has a long history of eutrophication, and serves as a water source for millions of people. These anthropogenic activities have significant influences on the biological community. Multiple studies have found diverse microbial communities in Lake Erie water and sediments, including large numbers of species from the Verrucomicrobia, Proteobacteria, Bacteroidetes, and Cyanobacteria, as well as a diverse set of eukaryotic taxa.
    [Show full text]